Lemon Ricotta Cheesecake with Blueberry Sauce

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Lemon Ricotta Cheesecake with Blueberry Sauce

Crust

2/3 cup crushed amaretti cookie crumbs

3 tablespoon butter, melted

1 tablespoon sugar

Filling

2 cups whole milk ricotta cheese

8 oz. cream cheese, room temperature

2/3 cup sugar

3 eggs, room temperature

zest from 1 lemon

zest from 1 orange

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Sauce

2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon cornstarch

zest from one lemon

3 tablespoons water

Butter a 7-inch spring form pan . Wrap the entire pan with foil up the sides. This is to prevent any water getting into pan during baking.

Using a large piece of foil , roll up jellyroll fashion and form a ring. This will be the rack for the bottom of the slow cooker. Place in the bottom of the slow cooker.

Combine all the crust ingredients and press int the bottom of the prepared pan. Place the crust in the refrigerator .

In the bowl of a food processor , beat together the cream cheese, ricotta and sugar just until smooth.

Add the eggs, one at a time , blending until incorporated. Add the lemon and orange zest, lemon juice and vanilla and blend until combined. Pour mixture into prepared crust.

Pour 1 cup hot water into the bottom of the slow cooker where the foil ring has been placed. Place the cheesecake on top of foil ring. Cover and cook on high for about 2 hours or until cheesecake is set around the edges. The center will be slightly jiggly. Remove from slow cooker and allow to cool completely. Place in refrigerator to chill several hours.

Make the sauce by combining 1 cup of blueberries, lemon zest and sugar in a saucepan. Whisk together the cornstarch and water and add to the pan over medium heat. Stir constantly until the sauce begins to thicken but the berries are not broken down. Remove from the heat and stir in the remaining berries. Set aside to cool completely.

Remove the cooled cheesecake from the pan. Top the cheesecake with the blueberry sauce.

 

Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce

Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce

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Cake:

2 1/2 cups granulated sugar

5 eggs, room temperature

1/2 cup 7-Up, room temperature

1 tablespoon zest plus 2 tablespoons juice from 2 limes

1 tablespoon zest plus 2 tablespoons juice from 1 lemon

1/2 tsp. salt

20 tablespoons butter, melted and cooled slightly

3 1/4 cups cake flour

2 cups fresh blueberries

Glaze:

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon lime juice

Blueberry Sauce:

3 1/2  cups blueberries, divided

2/3 cup sugar

1 tsp. lemon juice

1/2 tsp cinnamon

Cake:

Adjust oven rack to lower middle rack and preheat oven to 300 degrees. Grease and flour a 12 cup non stick tube pan or bundt  pan. Process sugar, eggs,  7- Up, lemon zest, lime zest and juice , and salt in a food processor fitted with metal blade until smooth. With machine running, slowly pour in butter and process until blended. Transfer mixture to large bowl. Add flour in three additions, whisking until combined. Lightly toss blueberries in a touch of flour and fold into batter.

Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes.  Cool cake in pan 10 minutes ,then turn out onto wire rack inside rimmed baking sheet to cool completely.

Meanwhile make blueberry sauce. In a small saucepan over high heat, combine 2 cups berries, sugar juice and cinnamon. Cook, stirring occasionally, for about 10 minutes. Transfer to a blender or food processor and puree. Strain , stir in 1 1/2 cup fresh berries and serve warm or cold

Prepare glaze. Whisk powdered sugar, lemon juice and lime juice until smooth. Pour glaze over cooled cake and allow to set at least 10 minutes.